I cut the skirt and brisket portions into tips, and rub them with seasoning and brown sugar to fry up with home fries and eggs on a cast iron griddle for breakfast on weekends.
This man is my spirit animal. "And you'll never, umm, go unhappy." That is me every time I try to record a video with commentary and pretty much daily talking to anyone. The right word or phrase just escapes me. 😂 I used this video last night for st Louis style. The entire crowd could not believe ribs cooked at home could be so perfect. Thank you!
I appreciate the comment. I like to think I've gotten better over the years but I was doing a video outro last night and I was struggling through it. Happy to hear I was able to help you cook some amazing ribs. Cheers!
@user-fi6fh1lw1z not exactly, they are commonly called ribs tips. Smaller pieces of pork which are little bit bigger than bite size. ( I know that sounds like burnt ends.. lol)
Thanks for stopping by. I will either BBQ the rib tips at the same time or use them from some other recipe or cook. Now a days, if I am doing ribs, I'll just do the full spare and leave the St. Louis Style for the competitions.
Sometimes you just get meat that is not desired, it happens, but you did a good job, about 2 yrs ago my wife bought a whole bone-in turkey breast, no thighs, legs, wings as had been removed, she is not the greatest with knife carving so I had to carve & the turkey had scoliosis( curvature in the backbone as bad as a dog's hind leg)) what a job trying to cut it up, lol, & I'm 60 yr old from Ky. Hunting since I was 9, I can quick skin a squirrel, rabbit, etc...in less than 2 minutes, fully field dressed in 2-4minutes, but that turkey was a mess, lol
Wow, I never knew what "St. Louis Style Ribs" meant until now. Thank you, I learned something new today. I always say if you go to bed without learning at least one new thing, and it could be anything from CPR to the name of the dog that played Toto, if you don't learn something new, that's a wasted day.
Thanks a lot! Just getting started with american style BBQ, and doing st Louis ribs today I was looking for a reference to make sure I did it right. Super helpful vid, thanks again from 🇸🇪
Gosh do I wish I watched this video BEFORE preparing the spare ribs I got 🤦 I had no clue what I was doing and the ones I got had way more pieces of extra meat that had no bone in it then yours. No meat was wasted of course, but definitely wasn't done correctly I'm sure lol
This was part of the test to see which method I preferred more. To be honest I actually like the scored ribs better. I think the membrane acts as a barrier for the ribs so it retains more moisture.
Thanks for the tutorial. For some reason the st Louis style was just more neat and satisfying to do to. I threw a lot away but they were on sale anyway lol
I just had 1 of each, didn't know the rib tips were the difference, they were only 30 cents a pound difference, why not just by the st Louis that's already trimmed? Would save money, no?
I have found you get a lot more meat for the price. I will normally now just cook up the full spare ribs instead of doing the St. Louis Style cut on them.
I enjoyed this video. I sometimes smoke spareribs but have never done them St. Lewis style. Now that I know how to cut them I will try next time. Questions 1) do you smoke the parts removed like you do the ribs? 2) Do you always smoke the ribs with the 3-2-1 method? Thanks for your help.
Thanks for stopping by and taking the time to comment. I smoke the rib tips similarly to the ribs themselves, but since they are smaller the cook time is not as long. The 3-2-1 is a basic formula for cooking ribs and I normally do not follow it anymore. My personal preference is to leave the ribs uncovered for the entire cook. Also note that it will take longer to cook this way but I like the taste and texture from this method. Cheers!
I usually leave the skirt on on the bone side (more meat) but all those other parts he removed (also known as the appetizers) cook up like pork belly when placed over direct heat - tastes even more savory than bacon IMHO. I'm usually too full from chewing on that to eat more than a few ribs when they're done! Give it a try.
yes that is my question because yearsteday i buy some ribs, and we see bone on each side no meat :-( next time i will ask to have minimum 1-1/2 inchs (4 cm) of thickness or i dont buy it
Hey, thanks for stopping by! If they are big in size I'll throw them in the BBQ with the ribs but most of the time I end up just putting them in the garbage. Sad day. I hope this helps! Please let me know if you have any more questions. Cheers!
Did your method last weekend 10 minutes cut Prep Donedeal. Showed everybody how much you loose just buying st. Louis style. Gdepps Famous Dishes George Epps on RU-vid
@@SmokedReb was just saying two, one on the left and one on the right keeps it more stable for me than one in the middle. Just my experience. And yes, folded.
+flyfinewbee Most of the time I'll throw them on the BBQ and enjoy them during the cook. But you can certainly make a soup with them or even add them into beans. Thanks for stopping by.
I prefer leaving the membrane on. It helps keep the ribs moist while smoking, it adds flavor, and when done right, it gets a nice little crunch to it, much like a sausage casing. Of course everyone's tastes are different, but some time consider giving it a try with the membrane left in tact. You can always peel it off after cooking of you don't like it, and at that point it's much easier to remove anyway, as it's connective tissue breaks down a bit, yet it still had the opportunity to lend its flavor to the ribs while cooking.
I disagree...The membrane has no flavor to lend and it doesn't allow the flavor of your rib to penetrate the meat. Also the ribs get moist and tender without it if cooked right.
